Recipe for Better-Than-Boxed Grahams

1. Preheat oven to 350°F.
2. Whisk dry ingredients together in a mixing bowl, and combine liquid ingredients separately.
3. Pour the wet into the dry and mix to make dough. It should not stick to your fingers when pressed; if it does, add a sprinkle of pastry flour and rework. Too much flour will alter the recipe, so be sparing.
4. Using a 1-tablespoon scoop-release, place pieces of dough (spaced well) onto a parchment on your countertop.
5. Cover with an additional piece of parchment and flatten each piece of dough with your hand. Continue to flatten with a rolling pin until each cracker is about 3 inches round and 1/8-inch thick, 12 crackers to a large piece of parchment.
6. Peel back the top parchment and prick crackers all over with a fork. This is a vitally important step for even baking.
7. Slide the parchment onto a cookie sheet.
8. Place in preheated oven and cook 10, maybe 12 minutes. This will vary with the thickness of the cracker, plus thinner, darker cookie sheets cook faster than the heavy commercial ones. So, until you know how this recipe works with your equipment, watch them carefully, starting at 8 minutes.
9. Roll out the remaining dough while the first batch is baking.
10. Remove from oven and carefully turn parchment upside down onto cooling rack. Remove the parchment by peeling it back from the crackers.
11. Cool completely before storing in a sealed container.

NOTE: Always stir the flours before measuring, and then level off with a knife. Accuracy is essential.